Chicken enchilada soup | Heart and Stroke Foundation

Ingredients

• 1 Tbsp canola oil (15 mL)
• 1 onion, chopped
• 1 lb raw ground chicken or turkey (500 g)
• 4 garlic cloves, minced
• 1 Tbsp chili powder (15 mL)
• 1 tsp cumin (5 mL)
• 1/4 cup tomato paste (60 mL)
• 2 Tbsp chopped fresh parsley or cilantro (30 mL)
• 4 cups no-salt-added or reduced sodium chicken broth (1 L)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3/4 cup medium salsa (175 mL)
• 2 small whole wheat flour tortillas
• 1/4 tsp ground black pepper (1 mL)
• canola oil cooking spray
• 1/2 cup reduced fat cheddar cheese (125 mL)